摘要
研究了甜玉米浊汁饮料的加工技术，提出了影响其稳定性的关键点控制的具体工艺要求，从而得出了保持其浊汁稳定的最佳生产工艺条件为：添加0.1％乳化稳定剂、控制粒度20μm，在70℃、20-30MPa压力下进行两次均质。
The processing technology of cloudy sweet corn beverage was studied. Some critical control points which effected on stability were pointed out. The experiment result showed that the optimum technology condition was： adding 0.1% stabilizer, keeping raw particles size in 20μm, homogenning mixed all raw material twice under temperature 70℃ and pressure 20-30MPa.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期216-218,共3页
Science and Technology of Food Industry
关键词
甜玉米
浊汁饮料
加工技术
稳定性
sweet corn
cloudy beverage
processing technology
stability
